Whew, there’s something about this time of year that makes me feel musical! I have to say (much to my family’s disappointment) I’m not one to go to church very often. But I always look forward to Christmas Eve services because I get to belt at the top of my lungs some of my favorite songs.

Technically, however, it’s not Christmas yet. Nor is it even Advent, which doesn’t start for a few days. Growing up with an Episcopal priest for a mom, we were always made very aware the differentiation between the two seasons. For a few years, in fact, we didn’t even put up our tree until Christmas Eve. The upside to this waiting was we celebrated the full 12 days of Christmas, which meant a new gift for each of the 12 days. And while I didn’t receive a partridge in a pear tree, life still felt like a song.

Mom started making these about 10 years ago and there’s nothing particularly Texan about them, but trust me, they’re addictive. She fills tin after tin with these at the holidays, and if there are any left by Christmas Day it’s only because I’ve squirreled some away to take back to New York with me. She also sends them to me in the mail from time to time, and it’s always a happy day when they arrive, as even the most miserable grump will soften and smile after one bite. To quote one grateful eater: “These are pure heavenly decadence. Can I have another, please?”

They’re not complex—just a mixture of raspberry jam, almonds and white-chocolate chips all nestled on a buttery cake base. But it’s the combination of flavors that make me (and everyone else) swoon. They’re highly portable and make a great gift or dessert offering. Just make sure there’s enough to go around, as these usually disappear fast.

So, ’tis the season to start baking! Fa la la la la la la la la!

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Mom’s raspberry bars

Servings6dozen bars

AuthorLisa Fain

Ingredients

1cupunsalted butter

4cupsvanilla chips

4eggs

1cupsugar

2cupsall-purpose flour

1teaspoonkosher salt

2teaspoonsalmond extract

1cupraspberry preserves

1/2cupsliced almonds

Instructions

Preheat oven to 325° F.

Melt butter in small saucepan over low heat. Remove and add 2 cups vanilla chips. Let stand, do not stir.

Beat eggs in mixing bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in chip mixture; add flour, salt, and almond extract. Beat on low speed just until combined.

Spread half of the batter in a greased 9×13 inch baking pan. Bake in the oven 15-20 minutes until golden brown.

Gently spoon remaining batter over fruit. Sprinkle with almonds. Bake 30-35 minutes more. Test for doneness. Let cool and cut into squares or bars. Store in an airtight container for 1 week. Can also be frozen.

These sound wonderful. I’ve always thought I would like your mum and this is just more evidence. They sound great as they are, but I am not really a raspberry girl. Do you think these would be as delish with cherry jam?

Okay, I NEVER do this, but after reading this recipe I ran out and grabbed white chips so I could whip this up immediately, and I am SO glad I did! It’s heavenly! The only reason my husband and I stopped short of inhaling the whole pan is so that he can bring the leftovers to share with his platoon tomorrow. Thanks SO much for this awesome recipe!!

Been trying to figure out what to make my norwegian co-workers. Think this will do just fine!Hope you had fun in Texas for Turkey day! I head to Houston for Christmas!! First time in 5 years and I am SUPER excited!thanks for the recipe!

Sounds yummy (even though I’m not a fan of white chocolate…) My husband (diabetic) can probably have it if I substitute splenda for the sugar. The fruit spread that I found in San Antonio at HEB is very low in sugar and fantastic tasting! Perfect! Thanks!

Holey Moley Batman! This sounds like a wonderful treat for Christmas Eve. Transportable? I dont think they will make the drive from Round Rock to Angleton. They may all be consumed before hitting the city limits of Hempstead. LOL

Help! I so want to make and love these! But the recipe has me spread half the batter in a pan, fold remaining chips in rest of batter, then spread meltd raspberry on BAKED cake in pan. How long have I baked this first layer at 325F?

Deborah–You bake it for 15-20 minutes until golden brown. There was some strange code in the line and that instruction disappeared but it’s back now. I’m sorry about that but grateful you noticed so it could be fixed. Enjoy!

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